For the base

Blend the dried apricots with half a cup of water – blend till you make a paste. Add all the other ingredients except the cacao butter – add it at the end. Mold it into the cake tin.

For the cream

1 cup cashews (soaked for 2 hours)

1 cup dried apricots (make the same paste as for the base)

1 cup fresh apricots

2 teaspoons of vanilla

Pinch of himalayan salt

1 teaspoon agar agar*

Agava (I didn’t have agava so I used honey)

*Agar agar is a great substance to help your cake stay in one place. It’s like gelatine, except it’s natural made out of sea algae. You mix 1 teaspoon of agar agar with 1 dcl water or apple juice, mix it all the time while boiling for a few seconds. Leave it to cool down a bit.

Blend the apricot paste and every other ingredients. Add agar agar last blend just for a few seconds. Pour into the cake tin and refrigerate through the night.

For decoration you can mix cocoa butter, cocoa powder and agava. Pour it over the cake.